Sautéed Kale with Kohlrabi
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons fresh lime juice
- 1/2 teaspoon grated lime zest
- 1/4 cup extra-virgin olive oil, divided
- 1 1/4 pound kohlrabi, bulbs peeled
- 2 pounds kale (2 bunches), stems and center ribs discarded
- 5 garlic cloves, finely chopped
- 1/3 cup salted roasted pistachios, chopped
- equipment: an adjustable-blade slicer
- Carbohydrate 7 g(2%)
- Cholesterol 91 mg(30%)
- Fat 36 g(55%)
- Fiber 3 g(13%)
- Protein 20 g(40%)
- Saturated Fat 10 g(49%)
- Sodium 107 mg(4%)
- Calories 426
Preparation Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
Preparation Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
